Recipes

[We rescue cats]

@ciao_bella  Thanks!! Just updated it, can't wait to try it tonight.

[cheriere]

@ciao_bella 

Do you think brussel sprouts would be an okay substitute for the green beans?  I have a few bags I really need to use, but I wouldn't want to ruin the chicken by using them.❤️

[ciao_bella]

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@cheriere wrote:

@ciao_bella 

Do you think brussel sprouts would be an okay substitute for the green beans?  I have a few bags I really need to use, but I wouldn't want to ruin the chicken by using them.❤️

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@cheriere  Brussel sprouts would be great with this.  I would cut them in half though, especially the larger ones.  You're not going to ruin the chicken.  Just make sure you use tongs to place everything on the foil lined sheetpan.  You don't want the excess marinade on the sheetpan when it cooks.  You want everything to brown nicely. I used the smoked paprika liberally on the chicken and lightly on the veggies in the pan.  

[cheriere]

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@ciao_bella wrote:

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@cheriere wrote:

@ciao_bella 

Do you think brussel sprouts would be an okay substitute for the green beans?  I have a few bags I really need to use, but I wouldn't want to ruin the chicken by using them.❤️

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@cheriere  Brussel sprouts would be great with this.  I would cut them in half though, especially the larger ones.  You're not going to ruin the chicken.  Just make sure you use tongs to place everything on the foil lined sheetpan.  You don't want the excess marinade on the sheetpan when it cooks.  You want everything to brown nicely. I used the smoked paprika liberally on the chicken and lightly on the veggies in the pan.  

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I was hoping they'd be good with it.. Thanks for letting me know about the marinade too.  I've encounter the problem of things not browning correctly many times.  I'm sure it's due to my leaving too much marinade on.😃❤️

[ahoymate]

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@ciao_bella wrote:

Rainy day and much cooler out, so made chicken quarters, potatoes, grape tomatoes and green bean sheetpan dinner tonight. Chicken is marinated in a mixture of balsamic vinegar, olive oil, garlic and Italian dry seasonings salt & pepper. Remainder of the marinade mixed with the veggies and then baked with a sprinkle of smoked paprika on chicken and veggies.

RECIPE:

ITALIAN CHICKEN THIGHS SHEET PAN DINNER

The use of SMOKED Paprika is delicious in this recipe, 

DO NOT use regular paprika

1/4 cup balsamic vinegar

1 teaspoon dried parsley flakes 

1 teaspoon dried basil 

1 teaspoon kosher salt 

1/2 teaspoon freshly cracked black pepper 

5 cloves garlic, minced 

1 cup olive oil

8 bone-in, skin-on chicken thighs or 6 Large bone-in chicken thighs 

1 pound green beans

2 cups mixed cherry tomatoes 

Some small purple and white mini potatoes halved or quartered

2 tablespoons minced fresh parsley

Smoked Paprika

• To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
• Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken put in fridge for about 2 hours.
• .
• Trim the ends of the green beans and put in a large bowl or another Ziplock bag with the tomatoes and potatoes.. Pour over the remaining dressing and toss.
• Using tongs, arrange the chicken skin-side up on a sheet pan. Don’t pour the chicken from the bag to the sheetpan. You don’t want the chicken swimming in all that marinade. Also, use a slotted spoon or tongs to transfer the beans, potatoes and tomatoes to the sheet pan, leaving the excess marinade behind.
• Sprinkle the tops of the chicken thighs with some Smoked Paprika. Roast at 425 degrees on a foil lined sheet pan for about 50 minutes depending on the size of the thighs. If the thighs are smaller, timing could be less. You want the chicken nicely browned and the internal temp of the chicken at 195 degrees.

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Looks great ciao_bella, but 1 cup of olive oil??? Really? The skin on chicken adds fat. Your photo doesn't look like things are swimming in fat.

[ciao_bella]

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@ahoymate wrote:

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@ciao_bella wrote:

Rainy day and much cooler out, so made chicken quarters, potatoes, grape tomatoes and green bean sheetpan dinner tonight. Chicken is marinated in a mixture of balsamic vinegar, olive oil, garlic and Italian dry seasonings salt & pepper. Remainder of the marinade mixed with the veggies and then baked with a sprinkle of smoked paprika on chicken and veggies.

RECIPE:

ITALIAN CHICKEN THIGHS SHEET PAN DINNER

The use of SMOKED Paprika is delicious in this recipe, 

DO NOT use regular paprika

1/4 cup balsamic vinegar

1 teaspoon dried parsley flakes 

1 teaspoon dried basil 

1 teaspoon kosher salt 

1/2 teaspoon freshly cracked black pepper 

5 cloves garlic, minced 

1 cup olive oil

8 bone-in, skin-on chicken thighs or 6 Large bone-in chicken thighs 

1 pound green beans

2 cups mixed cherry tomatoes 

Some small purple and white mini potatoes halved or quartered

2 tablespoons minced fresh parsley

Smoked Paprika

• To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
• Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken put in fridge for about 2 hours.
• .
• Trim the ends of the green beans and put in a large bowl or another Ziplock bag with the tomatoes and potatoes.. Pour over the remaining dressing and toss.
• Using tongs, arrange the chicken skin-side up on a sheet pan. Don’t pour the chicken from the bag to the sheetpan. You don’t want the chicken swimming in all that marinade. Also, use a slotted spoon or tongs to transfer the beans, potatoes and tomatoes to the sheet pan, leaving the excess marinade behind.
• Sprinkle the tops of the chicken thighs with some Smoked Paprika. Roast at 425 degrees on a foil lined sheet pan for about 50 minutes depending on the size of the thighs. If the thighs are smaller, timing could be less. You want the chicken nicely browned and the internal temp of the chicken at 195 degrees.

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Looks great ciao_bella, but 1 cup of olive oil??? Really? The skin on chicken adds fat. Your photo doesn't look like things are swimming in fat.

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@ahoymate  Yes, one cup of olive oil.  The reason being is that you are using a good amount of chicken 6-8 large chicken thighs, or in my case I used 4 very large chicken quarters (which is actually 8 pieces,of large chicken thighs/drums).  The oil seasoning mixture needs to completely coat and marinate the chicken.  I put my chicken in 2 big gallon size bags and then squish the mixture around.  

To your point, the reason it doesn't look like the chicken and veggies are swimming is because you can't just dump the chicken and veggies onto the sheetpan with all the marinade.  You NEED to use tongs and take the chicken and veggies out of the marinade from the bag.  Whatever marinade is left in the bags you throw away.  Having the chicken only coated in the marinade and not swimming in marinade is how the chicken browns so nicely.   

[ahoymate]

You are marinating the chicken with 1-cup of oil. Got it! Thank U

[ciao_bella]

@ahoymate  Just to clarify:  You do use a full cup of oil, BUT only half a cup of oil/seasoning mixture  marinates the chicken pieces and the other half cup of oil/ seasoning marinates the veggies per the directions in the recipe.   

[Squirt60]

@ciao_bella 

I am making this tomorrow and I'm a little confused about something. The chicken gets marinated for 2 hours but do I also marinate the vegetables for 2 hours with the remaining marinade?

Thank you for your help. 

[Boomernichols]

@ciao_bella Thanks so much for sharing your treasured recipes!  I have made the french bread pizza recipe you offered up and it was well received.    This sounds like a winner, winner, chicken dinner!